acidulate

To make a food or beverage slightly acidic, either by adding an acid ingredient or through natural processes such as fermentation. Cooks acidulate water with lemon juice or vinegar to keep cut fruits and artichokes from browning, and to poach eggs in neatly coagulated whites. In manufacturing, acidulating a product can sharpen flavor, stabilize color, improve gel formation, and inhibit microbial growth, as seen in acidulated dairy drinks and fruit beverages. The verb also describes what happens chemically during fermentation, when bacteria acidulate milk into yogurt. Precision matters: too little acid leaves the product bland or unsafe, while too much makes it harsh and can curdle proteins or corrode equipment. Skilled acidulation balances taste, texture, preservation, and safety in a single adjustment.